It’s no secret — I love salmon.
It’s funny, I never really loved fish as a kid. My grandfather would take us fishing all the time, but I never really looked forward to eating the little fishies after. Nonetheless, I’d eat them… doused in butter. As I grew older, my for seafood grew.
1 lb fresh salmon fillet
1/4 cup yellow miso paste
2 Tbsp cooking sake
2 Tbsp mirin
- Whisk together the miso, sake, mirin and salt.
- Rinse your salmon fillet and the pat dry. Sprinkle each side with sea salt and let it “sweat” for 5 minutes.
- Slice salmon into serving sizes, leaving the skin on. Be sure to remove any bones or plan to eat it carefully.
- Brush glaze over both sides of the fish. Place the fish in the refrigerator to marinate for 40-60 minutes.
- After your fish marinates, pull it out the the fridge. Set your oven to broil, making sure your oven rack is situated at least 3-4 inches from the broiling coils. While the oven heats, scrape excess miso marinade off the salmon, leaving just a thin coating behind.
- Place salmon in the oven with the skin side up and watch carefully — every oven is different. Once the skin starts to blacken and blister, flip the fish over. Cook with flesh-side up for a couple minutes or until it reaches your desired darkness (I went for a golden brown).
- Remove from the oven, let it cool and then serve with brown rice and veggies.